Chioggia Beetroot & Goat's Cheese Bruschette

1. Peel the beetroot and very thinly slice it. If you have a mandoline, you can use that to get really thin slices. Pour 1 tbsp red wine vinegar into a mixing bowl and add 1 tsp honey and a large pinch of salt. Stir till the honey and salt have disolved. Add the beetroot slices and turn it to lightly coat in the vinegar. Set aside for 30 mins-1 hr to lightly pickle.

2. Preheat your oven to 180°C/Fan 160°C/Gas 4. Place the ciabatta slices on a baking tray and drizzle over a little olive oil. Turn the ciabatta slices to lightly coat both sides in the oil. Slide into the oven and bake for 20 mins, till golden brown and crisp. Turn the halfway through baking to ensure they brown evenly.

3. Meanwhile, scoop the goat's cheese and crème fraîche into a mixing bowl. Add 1 tsp honey and a pinch of salt and pepper. Beat together till smooth and creamy. Pick the thyme leaves off their sprigs.

4. Place the ciabatta slices on a serving plate or board. Top each ciabatta with a few tsp of the goat's cheese mix and swirl to cover, then lay a few beetroot slices on top. DSsprinkle over the thyme leaves. Finish with a crack of black pepper and serve.